Effect of Glycerol Content on the Properties of Potato Flour Films
2021
Fu, Zong‐qiang | Guo, Shao‐xiang | Sun, Yao | Wu, Hong‐jian | Huang, Zhi‐gang | Wu, Min
Potato flour films are prepared by using glycerol as a plasticizer in the content range of 10–40% (w/w). The mechanical properties, opacity, water resistance performance, and glass transition temperature of potato flour films are studied. The tensile strength of films decrease with increases in glycerol content. The elongation at break increase with increases in glycerol content from 10% to 20% (w/w) and then decrease as glycerol content increased. Film samples are more transparent at higher glycerol content. Sorption isotherms of films plasticized with the highest concentration of glycerol show the highest water affinity and binding sites. As glycerol content increases, the water solubility index and water vapor permeability of films increases, while the water contact angle decreases significantly. The glass transition temperature decreases with the increase of glycerol content. The results show that the potato flour could be used to prepare film successfully with glycerol as the plasticizer.
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Эту запись предоставил National Agricultural Library